Spaghetti Bake Recipe

spagetti-bake

Ooooh-eeee, have I got a treat for you!

Ashley, my newly appointed go-to woman for all food-related posts (AKA my awesome sister who cooks for me pretty regularly and was graced with my mother’s and grandmother’s talent in the kitchen) made Spaghetti Bake for us a few nights ago.

A bit of background here: About 2 years ago, my lovely mother took the time to type up all our family’s favorite recipes – including favorites handed down from her mom and sisters, her favorite finds from years of scouring Cooking Light, and recipes that were consistent crowd pleasers throughout our childhood – and put them into pretty binders for Ashley and I.

It’s one of my favorite gifts I have ever gotten from my mom. 

Food is a universal language of love, is it not? Living away from our parents (even if it is only 4 hours) means that from time to time, we feel pretty lonesome for them. These recipes help ease that sense of longing for home by bringing the tastes and smells of mom’s kitchen into our apartment.

Honestly, moms looking for Christmas gifts for their newly independent 20-somethings: This. Is. It. Simple, inexpensive and straight from the heart.

Here are a few of the recipes I have shared from it in the past: Chicken Bacon Ranch Pizza, Blueberry Bread, Taco Soup.

This particular recipe actually originated in my Aunt Mary’s kitchen, I believe (hiiii Auntie Mary!). It’s easy, delicious and seriously, my favorite way to eat spaghetti. There is cheese involved, so naturally, I’m a huge fan.

Spaghetti Bake

Ingredients:

  • 1 lb. ground beef
  • 2 cups spaghetti sauce
  • 1/4 cup Parmesan cheese
  • 1/4 tsp. onion salt
  • 4 oz. spaghetti noodles in 2″ pieces
  • 1/4 tsp. garlic powder
  • 1 cup mozzarella cheese

Directions: 

Combine ground beef, onion salt and garlic powder. Drain. Stir in sauce. Bring meat mixture to a boil and simmer 15 minutes. Cook spaghetti and drain. Add half of meat mixture to spaghetti noodles, place in 8×8-inch baking pan. Spread on the mozzarella cheese, top with remaining meat sauce. Sprinkle with parmesan cheese. Bake 30 minutes at 350 degrees.

Special note from mom: “I use whatever shredded cheese I have and the recipe can be doubled for a larger crowd.”

Mmmm, enjoy! The two of us get at least two meals out of this and it reheats SO WELL.

Do you have a copy of your favorite childhood recipes? 

  • Auntie Mary

    Ahhhh!! Glad you like and enjoy this one. It is so easy to make and such a great comfort dish!! Happy Thanksgiving!! Love Ya! Auntie Mary

    • http://allthingseblog.com/ Erika Sevigny

      We love it! Always one of our favorites. Happy Thanksgiving to you too! Hugs to everyone.

  • http://breakthesky.net/ Manda

    When I moved out of home, I made my mom teach me all of my favorite childhood recipes so I could do my best at replicating them in my own kitchen. I grew up with Chinese food, so it makes me feel so accomplished that I can outcook any Chinese food chain in my own kitchen, although of course it will never be as good as my mom’s!